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Crockpot Cranberry and Orange meatballs - an easy, comforting meal with tender pork meatballs and a sweet and sour sauce. - Salt & Lavender
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4 from 1 vote

Crockpot Cranberry and Orange Meatballs

Sweet and sour cranberry and orange meatballs in the slow cooker.
Prep Time25 minutes
Cook Time6 hours
Total Time6 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: cranberry orange meatballs, Crockpot meatballs
Servings: 6
Author: Natasha Bull

Ingredients

For the Meatballs:

  • 2 pounds lean ground pork
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup milk (I used skim)
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

For the Sauce:

  • 1 (11.8 fluid ounce) can jellied cranberry sauce (I used Ocean Spray)
  • 1 (8.5 fluid ounce) jar orange marmalade
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauceServe with:
  • Jasmine rice
  • Spring onions chopped

Instructions

  • In a large bowl, combine meatball ingredients, mixing gently with your hands and forming 1.5 inch balls (recipe should make 30-40). Set aside.
  • Add sauce ingredients into your slow cooker. Stir until mostly combined (it's ok if the cranberry jelly doesn't completely break up, it will once it cooks). Set on low heat.
  • Add meatballs to slow cooker. I find it works best to add a few at a time, and carefully mixing with the sauce as you go along so meatballs are coated.
  • Close lid and let cook for 5.5-6 hours on low or until meatballs are cooked through. I stir it periodically, but it's not necessary (i.e. if you're not home).
  • Serve with rice and chopped spring onions.